Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

This mouthful of a recipe is awesome! A little brownie, a little caramel, a little cheesecake. Perfection!

Ingredients

FOR THE CHEESECAKE:

16 ounces, weightCream Cheese, Room Temperature

½ cupsSugar

1 teaspoonVanilla

3 wholeEggs

FOR THE APPLE BROWNIE:

½ cupsBrown Sugar

½ cupsButter, Melted

1 wholeEgg

1 cupFlour

1 teaspoonCinnamon

1 teaspoonBaking Powder

¼ teaspoonsSalt

1-½ cupApples, Peeled, Cored, And Diced

FOR THE PECAN CARAMEL TOPPING:

¾ cupsPecans

20 piecesCaramels (like Kraft Brand), Unwrapped

2 TablespoonsHeavy Cream

Preparation

Preheat oven to 350 F

1. For the cheesecake: In a mixing bowl beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing until smooth. Set aside.

2. For the apple brownie: In a separate mixing bowl mix the brown sugar, melted butter and egg. Slowly add the dry ingredients. Add the peeled and diced apples and mix by hand, until well combined.

3. For the pecan caramel: Chop the pecans and place on a cookie sheet. Bake at 350 F for 10 minutes or until golden brown. Set aside. In a microwave-proof bowl heat up the unwrapped caramels and heavy cream in 30 second increments until the caramels are melted and smooth.

4. In a 9″ springform pan spoon in the apple brownie layer and smooth the top. On top spoon in the cheesecake mixture and smooth the top. Bake at 350 F for 30 minutes.